I am on a soup and stew craze lately. Mainly because it's cold and I think we all need something to warm us up, but also because I get sent these cool recipes from My Heart Beats NM's readers. (Mainly my mom, but there are others who offer suggestions for sections as well.) So here is my recipe for Chicken Tortilla Soup!
Here is what you will need: 1 lb. boneless skinless chicken breasts (That's about 2 chicken breasts) 1 15-oz. can black beans, rinsed 1 c. corn (frozen or canned) 2 bell peppers, chopped 1 white onion, chopped 1 15-oz. can fire-roasted tomatoes 3 cloves garlic, minced 1 tbsp. cumin 1 tbsp. chile powder 1 tsp. kosher salt 2 c. low-sodium chicken broth 1 c. shredded Monterey jack 1 tbsp. extra-virgin olive oil 3 small corn tortillas, cut into strips Directions: In a large slow cooker, combine chicken, black beans, corn, peppers, onion, fire-roasted tomatoes, garlic, cumin, chile powder, salt, and chicken broth. Cover and cook on low until chicken is cooked and falling apart, 5 to 6 hours. Shred chicken with a fork, then top soup with Monterey Jack and cover to let melt, 5 minutes more. Don't forget to make your tortilla crisps! In a large skillet over medium heat, heat oil. Add tortilla strips and cook until crispy and golden, 3 minutes. Transfer to a paper towel-lined plate and season with salt. Serve soup topped with tortilla crisps. I must admit I was proud on how the soup came out. I never made it before and it came out so delicious! Anthony made the comment that the next time he is sick, this is the soup I am making for him. I satisfied my picky eater, if that isn't a success, I don't know what is. I hope you enjoy this recipe, and as usual, if you try this recipe send me pictures on Instagram. (Use the hashtag #MyHeartBeatsNM)
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Since it's winter, I thought I'd start sharing some of my recipes for my favorite soups and stews. Last week I made Green Chile Stew. The thing I love about stew is you can put anything you want in it, and that is exactly what I did. I go grocery shopping every other week and we were low on a lot of groceries. Luckily, for me, I had everything I needed for a decent green chile stew. So here is what you will need (or what I had available):
3 small potatoes (I bought a 5lb bag and they were all tiny) 1 can of corn 1 can of green beans 1/2 of a roma tomato 1lb of beef stew meat 1 Mexican squash As much onion as you like (I used about half an onion) As much chopped green chile as you like (I used about 1 cup then added a little bit more) 1 TBSP of Knorr Caldo de Tomate (bouillon) Salt and pepper to taste Enough water to cover all ingredients Optional: Colby Jack Cheese to top Instructions: I start by washing and chopping all my vegetables. I start with my onion and finely chop it. (Anthony is very picky about onion so I don't use a lot, and if I do, I toss it in my food processor to make it smaller.) I chop my potatoes into about inch size chunks. The same goes for my Mexican squash. I finely chop my chile into little squares. As for my tomato, I just chop it into chunks. (I'm not good at describing how I chop my vegetables I just do it.) Then I start browning my stew meat with my chopped onion. Feel free to season meat with salt and pepper. While meat is browning, I start boiling my potatoes, and squash in a big pot. Once meat is cooked, drain excess grease, and add meat and onion to the potatoes and squash. I boil this mixture for about 20 minutes, then I add tomatoes, chile, corn, green beans, and Caldo de Tomate. I add more water to cover the ingredients then let it cook another 40 minutes. Cooking the stew takes about an hour to an hour and half. How I usually check if it's done is checking to see if the potatoes are fully cooked. If potatoes are soft, your stew is ready! Serve and if you like, add cheese to top. I hope you enjoy my recipe for Green Chile Stew! |
dreaAlways remember to love yourself. Archives
October 2020
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